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PDF</div><div class="ds-work-cover--ribbon-triangle"></div></button></div></div></div><div class="ds-work-card--work-information"><h1 class="ds-work-card--work-title">Carob Fruit Polyphenols Reduce Tocopherol Loss, Triacylglycerol Polymerization and Oxidation in Heated Sunflower Oil</h1><div class="ds-work-card--work-authors ds-work-card--detail"><a class="ds-work-card--author js-wsj-grid-card-author ds2-5-body-md ds2-5-body-link" data-author-id="42716421" href="https://independent.academia.edu/FranciscoSanchezMuniz"><img alt="Profile image of Francisco Sánchez-Muniz" class="ds-work-card--author-avatar" src="//a.academia-assets.com/images/s65_no_pic.png" />Francisco Sánchez-Muniz</a></div><p class="ds-work-card--detail ds2-5-body-sm">2009, Journal of the American Oil Chemists' Society</p><div class="ds-work-card--button-container"><button class="ds2-5-button js-swp-download-button" 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data-landing_url="https://www.academia.edu/65429122/Carob_Fruit_Polyphenols_Reduce_Tocopherol_Loss_Triacylglycerol_Polymerization_and_Oxidation_in_Heated_Sunflower_Oil" data-login_uri="https://www.academia.edu/registrations/google_one_tap" data-moment_callback="onGoogleOneTapEvent" id="g_id_onload"></div><div class="ds-top-related-works--grid-container"><div class="ds-related-content--container ds-top-related-works--container"><h2 class="ds-related-content--heading">Related papers</h2><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="0" data-entity-id="89962922" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/89962922/STUDY_ON_THE_COMPOSITION_AND_OXIDATION_STABILITY_OF_SUNFLOWER_OIL_OLEIC_TYPE_DURING_HEAT_TREATMENT">STUDY ON THE COMPOSITION AND OXIDATION STABILITY OF SUNFLOWER OIL -OLEIC TYPE DURING HEAT TREATMENT</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="35057547" href="https://independent.academia.edu/DimitarDimitrovPhD">Dimitar Dimitrov, PhD</a></div><p class="ds-related-work--metadata ds2-5-body-xs">STUDY ON THE COMPOSITION AND OXIDATION STABILITY OF SUNFLOWER OIL -OLEIC TYPE DURING HEAT TREATMENT, 2021</p><p class="ds-related-work--abstract ds2-5-body-sm">The monitoring of physicо-chemical changes in the oleic type of sunflower oil when frying potatoes in restaurant conditions by using a professional MModular fryer at 180 °C and comparison with the use of the linoleic typeof sunflower oil was researched. In the oleic type of sunflower oil, there was a slight increase of the AV (acid value) observed till the second frying, after which there was detention within the limits of 0.15 to 0.20 % till the tenth frying.The peroxide value (PV, mеqО 2 /kg) increased significantly in both types of oil-oleic and linoleic, reaching the maximum at the fourth frying, and the value was close to the limiting value for vegetable oils from the linoleic type of sunflower oil-10 mеqО 2 /kg. The induction period in the oleic type of sunflower oil was long-22 hours, but it gradually decreased and after the tenth frying, it was 5 hours. In the linoleic type of sunflower oil, the induction period in the beginningwas 8.55 hours, and after the fourth frying, it decreased to 4 hours.The color numbers according to Lovibondon 10 oil samplesfrom repeated frying of products were determined and this indicator increased with the number of fryings over time.Chlorophyll content was not been established.Theoleic type of sunflower oil produced in Bulgaria, when frying fresh potatoes, was more stable to the oxidation than the traditionally used sunflower oil-linoleic type. Itshowedstability during storage and long frying time of the used products in real working conditions. This made it more suitable for the preparation of food products, culinary items, main courses, starters and garnishes that require longer thermal treatment. This type of product can be recommended for use when frying in the restaurant business and in the area of nutrition. The methods in our research can be used to control the degree of oxidation of frying oils with vegetable origin in their repeated use, by taking samples on the first, fourth and tenth day of frying at different loads of fryers and to test for acidity, peroxide number and color number.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"STUDY ON THE COMPOSITION AND OXIDATION STABILITY OF SUNFLOWER OIL -OLEIC TYPE DURING HEAT TREATMENT","attachmentId":93657736,"attachmentType":"pdf","work_url":"https://www.academia.edu/89962922/STUDY_ON_THE_COMPOSITION_AND_OXIDATION_STABILITY_OF_SUNFLOWER_OIL_OLEIC_TYPE_DURING_HEAT_TREATMENT","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/89962922/STUDY_ON_THE_COMPOSITION_AND_OXIDATION_STABILITY_OF_SUNFLOWER_OIL_OLEIC_TYPE_DURING_HEAT_TREATMENT"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="1" data-entity-id="112703827" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/112703827/Effect_of_Heating_Process_on_the_Stability_of_Soybean_and_Sunflower_Oil_Mixture_Treated_with_Some_Different_Natural_Antioxidants">Effect of Heating Process on the Stability of Soybean and Sunflower Oil Mixture Treated with Some Different Natural Antioxidants</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="217864591" href="https://independent.academia.edu/SafanE">Eman Safan</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Food and Dairy Sciences (Print), 2014</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Effect of Heating Process on the Stability of Soybean and Sunflower Oil Mixture Treated with Some Different Natural Antioxidants","attachmentId":109851119,"attachmentType":"pdf","work_url":"https://www.academia.edu/112703827/Effect_of_Heating_Process_on_the_Stability_of_Soybean_and_Sunflower_Oil_Mixture_Treated_with_Some_Different_Natural_Antioxidants","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline 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href="https://independent.academia.edu/samygalal1">samy galal</a></div><p class="ds-related-work--metadata ds2-5-body-xs">International Journal of Molecular Sciences, 2012</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Enhancing Oxidative Stability of Sunflower Oil during Convective and Microwave Heating Using Grape Seed Extract","attachmentId":99202942,"attachmentType":"pdf","work_url":"https://www.academia.edu/97634253/Enhancing_Oxidative_Stability_of_Sunflower_Oil_during_Convective_and_Microwave_Heating_Using_Grape_Seed_Extract","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/97634253/Enhancing_Oxidative_Stability_of_Sunflower_Oil_during_Convective_and_Microwave_Heating_Using_Grape_Seed_Extract"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="3" data-entity-id="341722" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/341722/Current_Advances_In_Sunflower_Oil_and_Its_Applications">Current Advances In Sunflower Oil and Its Applications</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="98692" href="https://csic.academia.edu/EnriqueMart%C3%ADnezForce">Enrique Martínez Force</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Lipid …, 2009</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Current Advances In Sunflower Oil and Its Applications","attachmentId":51442183,"attachmentType":"pdf","work_url":"https://www.academia.edu/341722/Current_Advances_In_Sunflower_Oil_and_Its_Applications","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/341722/Current_Advances_In_Sunflower_Oil_and_Its_Applications"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="4" data-entity-id="91094493" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/91094493/Chili_and_Sweet_Pepper_Seed_Oil_Used_as_a_Natural_Antioxidant_to_Improve_the_Thermo_Oxidative_Stability_of_Sunflower_Oil">Chili and Sweet Pepper Seed Oil Used as a Natural Antioxidant to Improve the Thermo-Oxidative Stability of Sunflower Oil</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="39747776" href="https://independent.academia.edu/IsidoraRadulov">Isidora Radulov</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Agronomy</p><p class="ds-related-work--abstract ds2-5-body-sm">The main purpose of this work was to assess the potential of chili pepper seed oil (CPSO) and sweet pepper seed oil (SPSO) to inhibit or retard the thermo-oxidative processes undergoing in sunflower oil (SFO) when subjected to high-temperature heating for 4 and 8 h in simulated frying conditions. The effects of high-temperature treatment for 4 and 8 h on the fatty acid composition and the lipid oxidation degree of the investigated oil samples were evaluated using the peroxide value (PV), the p-anisidine value (p-AV) and the thiobarbituric acid test (TBA). All determinations were performed before and after sample heating in order to evaluate the changes in lipid oxidation as well as in the chemical composition. In all studied samples, both after 4 h and 8 h of high-temperature heating, there was an increase of the saturated fatty acid content. This increase is lower in the case of SFO samples supplemented with CPSO and SPSO when compared with SFO. A 41.67% increase was recorded for t...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Chili and Sweet Pepper Seed Oil Used as a Natural Antioxidant to Improve the Thermo-Oxidative Stability of Sunflower Oil","attachmentId":94478554,"attachmentType":"pdf","work_url":"https://www.academia.edu/91094493/Chili_and_Sweet_Pepper_Seed_Oil_Used_as_a_Natural_Antioxidant_to_Improve_the_Thermo_Oxidative_Stability_of_Sunflower_Oil","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/91094493/Chili_and_Sweet_Pepper_Seed_Oil_Used_as_a_Natural_Antioxidant_to_Improve_the_Thermo_Oxidative_Stability_of_Sunflower_Oil"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="5" data-entity-id="63806457" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/63806457/Frying_Stability_of_Purified_Mid_Oleic_Sunflower_Oil_Triacylglycerols_with_Added_Pure_Tocopherols_and_Tocopherol_Mixtures">Frying Stability of Purified Mid-Oleic Sunflower Oil Triacylglycerols with Added Pure Tocopherols and Tocopherol Mixtures</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="184219112" href="https://independent.academia.edu/moserjill">jill moser</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of the American Oil Chemists' Society, 2009</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Frying Stability of Purified Mid-Oleic Sunflower Oil Triacylglycerols with Added Pure Tocopherols and Tocopherol Mixtures","attachmentId":76106823,"attachmentType":"pdf","work_url":"https://www.academia.edu/63806457/Frying_Stability_of_Purified_Mid_Oleic_Sunflower_Oil_Triacylglycerols_with_Added_Pure_Tocopherols_and_Tocopherol_Mixtures","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/63806457/Frying_Stability_of_Purified_Mid_Oleic_Sunflower_Oil_Triacylglycerols_with_Added_Pure_Tocopherols_and_Tocopherol_Mixtures"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="6" data-entity-id="664557" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/664557/Pro_oxidant_activity_of_oxidized_triacylglycerols_in_olive_oil_and_comparison_with_pro_oxidant_action_of_polar_triacylglycerol_oligopolymers">Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" 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